Made of Stardust and Stubbornness

“Crip Up the Kitchen: Tools, Tips, and Recipes for the Disabled Cook” by Jules Sherred

A comprehensive guide and recipe collection that brings the economy and satisfaction of home cooking to disabled and neurodivergent cooks.

cripping / crip up: A term used by disabled disability rights advocates and academia to signal taking back power, to lessen stigma, and to disrupt ableism as to ensure disabled voices are included in all aspects of life.

When Jules Sherred discovered the Instant Pot multicooker, he was thrilled. And incensed. How had no one told him what a gamechanger this could be, for any home cook but in particular for those with disabilities and chronic illness? And so the experimenting―and the evangelizing―began.

The kitchen is the most ableist room in the house. With 50 recipes that make use of three key tools―the electric pressure cooker, air fryer, and bread machine―Jules has set out to make the kitchen accessible and enjoyable. The book includes pantry prep, meal planning, shopping guides, kitchen organization plans, and tips for cooking safely when disabled, all taking into account varying physical abilities and energy levels.

Organized from least to greatest effort (or from 1 to “all your spoons,” for spoonies), beginning with spice blends and bases, Jules presents thorough, tested, inclusive recipes for making favourites like butter chicken, Jules’s Effin’ Good Chili, Thai winter squash soup, roast dinners, matzo balls, pho, samosas, borshch, shortbread, lemon pound cake, and many more.

Jules also provides a step-by-step guide to safe canning and a template for prepping your freezer and pantry for post-surgery. With rich accompanying photography and food histories, complete nutritional information and methods developed specifically for the disabled and neurodivergent cook, Crip Up the Kitchen is at once inviting, comprehensive, and accessible. If you’ve craved the economy and satisfaction of cooking at home but been turned off by the ableist approach of most cookbooks―this one’s for you!

“Color Taste Texture: Recipes for Picky Eaters, Those with Food Aversion, and Anyone Who’s Ever Cringed at Food” by Matthew Broberg-Moffitt

This much-needed cookbook combines tips and techniques with a dash of understanding about food aversion and how to help your kids—and yourself—cook beautiful meals in an empowering way, and is a groundbreaking resource for anyone who has ever been called “picky” or “discerning.” Learn how to alter the texture or taste profile of a dish, or even fit it within a specific palette with a unique color-coded guide. Delicious, nutritious, and easily tailored recipes (including for gluten-free and vegan eaters) include:

• the perfect smashed cheeseburger
• Italian sausage and potato soup
• the best omelet
• stuffed focaccia
• chocolate pinwheels
• and dozens more

Professional chef Matthew Broberg-Moffitt’s advice is broken down by category (The Five Tastes, Texture, Color, Aroma, Presentation, and Plating) in order to address each and every aspect of food aversion, and a Food Preference Profile and Worksheet is included for you and your child to quickly identify and summarize their preferences. Instead of leading to mistrust by disguising or slipping in foods your kids don’t want to eat, this cookbook supports caretakers in a way that maintains a healthy relationship with food, and a joyful, less stressful experience around the table.